Recipe from food blog "Smitten Kitchen".
Serves 6 Ingredients 1/2 cup well-shaken buttermilk 2 T. mayonnaise 2 T. cider vinegar 2 T. minced shallot 1 T. sugar 3 T. finely chopped chives 1 pound cabbage, cored and thinly sliced crosswise (4 cups) 6 radishes, diced 2 celery ribs, thinly sliced diagonally Preparation Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives. Toss cabbage, radishes, and celery with dressing.
0 Comments
Recipe from food blog "Smitten Kitchen".
Serves 6 Ingredients 1 T. butter 1 T. olive oil 1/2 cup thinly sliced shallots 12 ounces sugar snap peas, trimmed, strings removed 2 cups thinly sliced radishes (about 1 large bunch) 1/4 cup orange juice 1 t. dill seeds 1 T. chopped fresh dill Preparation Melt butter with oil in large nonstick skillet over medium heat. Add shallots and saute until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl and serve. Vary the amount of squash and sausage to your taste!
Yield: 4 servings Ingredients 2-3 cups pumpkin or butternut squash, peeled and chopped into 1 inch pieces 1 onion, chopped Hot chili peppers, chopped 1 cup chicken, beef, or vegetable broth 1 cup browned sausage Preparation In a large saucepan, sauté the pumpkin or butternut squash, onion and chili peppers in 2T. Oil until the onion is translucent. Cover and cook until pumpkin is cooked, about 10 minutes, Add the broth to the pan and cook for 10 more minutes. Add the sausage, salt and pepper to taste, and cook uncovered until liquid is absorbed. Serve with rice or pasta! One of Morgane's mother's favorite recipes during the fall.
Yield: 4 servings Ingredients 2 pounds pumpkin, peeled, seeded, and diced 2 cups boiling water 1 chicken stock cube or heated t. stock powder 1 clove garlic, crushed 1 t. curry powder Salt and pepper to taste 2/3 cup heavy (double) cream Croutons to serve Fresh tarragon for garnish (optional) Preparation 1. Put the pumpkin in a 12 cup microwave-safe dish or casserole. Add the water, stock cube or stock powder, garlic, and curry powder. Cover and cook on high for 12-14 minutes or until the pumpkin breaks down, stirring after 6 minutes. 2. Set aside for 3 minutes to cool slightly, then blend or process until smooth. Return the mixture to the casserole. Add salt and pepper to taste, if needed, and stir in the cream. 3. Cook, uncovered on medium-high for 5 minutes to heat through, but don’t allow the soup to boil. 4. Sprinkle with croutons and nutmeg, garnish with tarragon if liked, and serve immediately. Pie made from real pumpkins!
Ingredients 3/4 c. brown sugar 1/4 t. each of nutmeg, cloves, and ginger 1/2 t. cinnamon 1/2 t. salt 1 1/2 c. cooked and mashed pumpkin 1 1/2 c. milk 2 eggs, beaten 1 T. molasses 1 unbaked pie crust (can buy a frozen one at the Co-op) Pumpkin Preparation Put the whole pumpkin in the oven, and bake at 350 for an hour. Remove, cut in half, removed the seeds, scoop out the pumpkin meat, and puree in a food processor. It’s pretty important to puree it well for baking recipes. Cooking with the seeds improves the flavor, and makes it easier to cut the pumpkin. Pie Preparation Mix sugar and spices. Add other ingredients and mix well. Pour into unbaked pie crust. Bake at 425 for 15 minutes, reduce oven to 350 for 30 minutes. The pie is done when a knife in the center comes out clean. Serves 6
Ingredients 3 pounds Idaho potatoes, peeled 3 cups half-and-half 1 T. soft butter 3 T. dry bread crumbs Salt Ground white pepper ½ t. nutmeg, preferably freshly ground Preparation 1. Heat oven to 425 degrees. Use a mandolin, food processor or knife to slice potatoes moderately thin (the thickness of two pennies is perfect). Place in a 3-quart saucepan and add 3 cups half-and-half; stir in salt, white pepper and nutmeg. The cream should barely cover the potatoes. Add a little more if needed. Bring to a simmer and cook gently for 6 to 8 minutes. 2. Meanwhile, butter a 2- to 2 1/2-quart baking dish. Dust dish with 21/2 tablespoons bread crumbs. Season potatoes by folding in salt (at least a teaspoon), pepper and nutmeg. Do not undersalt. Transfer potato mixture to the baking dish and dust top with remaining 1/2 tablespoon bread crumbs. 3. Bake for 25 minutes. Allow to cool 10 minutes before serving. The gratin can be reheated, but if that’s your plan, bake it for 20 minutes, leave it at room temperature and reheat it for 10 to 15 minutes before serving. Who doesn’t like mashed potatoes? I like this recipe because it uses dill which we have plenty of during CSA!
Yield: 6 servings Ingredients 5 large potatoes, chopped 4 large carrots, thinly sliced (you can just use potatoes) 2 T. butter 1/4 cup green onions, thinly sliced 1 1/2 T. fresh dill, chopped 1/2 cup plain yogurt or sour cream 1/2 salt 1/4 t. pepper 1/2 cup cheddar cheese, shredded (optional) Preparation Boil together the potatoes and carrots until soft. Drain, mash, and set aside. Melt butter in frypan and lightly sauté the onions and the dill. Add to potatoes. Stir in the yogurt or sour cream, salt and pepper. Mix well. If you are adding the cheese, transfer the mashed potatoes to casserole dish and sprinkle the cheese on top and bake uncovered at 350F for 30 minutes. You can also freeze the mashed potatoes before baking them. If you are baking them from frozen, bake for 1 hour covered, then 20 minutes uncovered. In France we eat this for dinner, but I am sure it works like a hash-brown for breakfast! - Morgane Bradley
Serves 4 Ingredients 4 medium potatoes, grated 2 eggs 1 onion, chopped 1 T. olive oil 1 T. butter Salt and pepper to taste Preparation Peel and grate the raw potatoes, absorb the potato juice using a paper towel. Peel and chop the onion in small pieces. In a bowl, mix the potatoes, the onion, eggs, salt and pepper. Heat up the butter in a large pan. Put mixture in pan and flatten with a wooden spoon. Using the wooden spoon, create 4 patties. Cook 10 min on each side. Done! This spicy recipe comes from our co-worker, Jessica Glaspey’s, husband.
Ingredients 10 jalapenos 2 tomatoes 2 tomatillos ½ habaneros 3 garlic cloves ½ yellow onion 1 oz cilantro 1 lime 1 t. salt Preparation Cut jalapenos and habaneros in half and then remove core and seeds. Dice jalapenos, habaneros, tomatoes, tomatillos, and onion ½-¼”, then place in a mixing bowl. Chop cilantro and place in mixing bowl Mince garlic, place in mixing bowl. Juice the lime and place juice in the mixing bowl. Mix all of the ingredients together and then add salt! Katie made up this recipe a few years ago from some frozen Ahaheims she had. To freeze peppers, just cut them in half and remove the seeds (chop up if you want to), blanch them quickly in boiling water, drain, and freeze.
Ingredients Any kind long slim peppers (spicy or not) 1 cup grated cheddar cheese 1 can white beans 1 cup prepared tomato salsa 1/2 cup chopped cilantro Preparation Cut peppers in half and place on a baking sheet, cut side up. Mix filling ingredients together and spoon into peppers. You could try different kinds of beans, or use beef or chicken instead or in addition. Bake at 350F for 20 minutes or until cheese is melted and pepper is heated through. |
Details
Welcome food enthusiasts!The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our CSA and the farmers markets. Happy eating! Categories |